Basters

A baster is a great way to suction up a good deal of the pan juices at once and then evenly disperse the liquids evenly over the entire meat that is roasting. The squeeze nozzle on the top makes the action seamless and quick. The action of basting a roast every twenty to thirty minutes prevents the outer layer of the meat from drying out and adds flavor and color to the dish.

Most people prefer to use the pan juices that form from the meat that is cooking in the roasting pan for a basting liquid. It is quite easy to partially remove the roast out of the oven and squeeze from the bottom of the pan and over the top of the meat. But extra flavor can be added by creating a basting liquid on the range while the roast cooks. Add several favorite spices to a beef or poultry broth and let it simmer for a bit. Once the flavor desired ha been reached, squeeze the liquid out of the pot and pour over the roast in the oven.